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All Journal Jurnal Penyuluhan Perikanan dan Kelautan Jurnal Penelitian Chanos Chanos
Octikharisma, Aliffia Yusti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Mechanical Engineering

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EFFECTIVITY OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL ON (PDTO) COOKED PEEL VANNAMEI SHRIMP (Litopenaeus vannamei) AT PT. XYZ, EAST JAVA Ndahawali, Daniel Heintje; Soeharso, Agusta Putri Balqis Linda; Rakhmayeni, Dyah Ayu; Wowiling, Fernando; Octikharisma, Aliffia Yusti
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12776

Abstract

Shrimps are commodities that prone to deteriorate at room temperature. Good application on cold chain system is expected to inhibit the growth of bacteria that cause deterioration in the quality due to the unavailability of a suitable environment for bacterial activity. Tthis study aimed to determine the processing characteristics of peeled deveined tail on (PDTO) cooked peel Litopenaeus vannamei shrimp, and to identify the effectiveness of cold chain application on microbiological, organoleptic, and sensory quality at PT. XYZ, East Java, by a quantitative descriptive method with an observational approach. The results showed that the processing of PDTO Cooked Peel vannamei shrimp at PT. XYZ, East Java includes raw materials receiving, weighing I, washing I, cutting heads (de heading), washing II with a shrimp washing machine, size separation, cutting, washing III, soaking, cooking preparation, weighing II, cooking, cooling, peeling, washing IV, freezing, machine glazzing, hardening, weighing, packaging in poly bags and sealing, final checking, metal detecting I, packing in cartons, storage in cold storage, metal detecting II and loading. The cold chain of shrimp processing is applied on room, water, and shrimp raw materials effectively assessed from the results of standardized microbial, organoleptic, and sensory tests
Pengendalian Mutu Produk Sate Bandeng (Chanos chanos) di UMKM Rizky Banten Siregar, Resmi Rumenta; Octikharisma, Aliffia Yusti; Sayuti, Muhammad
Jurnal Penyuluhan Perikanan dan Kelautan Vol 19, No 1 (2025)
Publisher : Program Studi Penyuluhan Perikanan Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33378/jppik.v19i1.521

Abstract

Sate bandeng merupakan salah satu bentuk diversifikasi olahan ikan bandeng yang berasal dari Banten. Selama proses produksi, ditemukan dua jenis kecacatan pada produk tersebut yaitu daun terbuka dan kepala terputus. Tujuan dari penelitian ini yaitu untuk mengidentifikasi proses pengolahan, menentukan kandungan gizi sate bandeng dan untuk mengevaluasi jenis kecacatan yang paling sering terjadi dan batas kendali terhadap jenis kecacatan. Metode yang digunakan yakni deskriptif komparatif dan kuantitatif dengan menggunakan SPSS, di antaranya flowchart, checksheet, diagram pareto, histogram, dan peta kontrol. Berdasarkan hasil penelitian nilai organoleptik bahan baku didapatkan nilai 7 dan untuk nilai sensori pada produk akhir 7-8 yang sudah sesuai dengan standar. Sate bandeng yang dihasilkan mengandung 2.81% kadar abu, 29.58% kadar protein, 2.19% kadar lemak, dan 64.82% kadar air. Total kecacatan yang paling sering terjadi yaitu kepala putus sebanyak 230 ekor dengan persentase 69.27% dan daun terbuka sebanyak 102 ekor dengan persentase 30.72%. Faktor utama penyebab kerusakan adalah kurangnya keahlian karyawan atau pekerja. Dengan demikian diperlukan pelatihan bagi karyawan terkait prosedur dan tata cara pengolahan yang baik dan benar.
Co-Authors Ndahawali, Daniel Heintje Rakhmayeni, Dyah Ayu Sayuti, Muhammad Siregar, Resmi Rumenta Soeharso, Agusta Putri Balqis Linda Wowiling, Fernando